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from LeelaLicious

Creamy Vegetable Soup with Leek (dairy-free)

from Cooking Light

Caramelized Leek and Spinach Dip

Beautifully caramelized leeks and onions cannot be rushed; resist the urge to crank up the heat. Leeks become especially silky and sweet when left to cook awhile. If they start to stick to the bottom of the pan, add a tablespoon or two of water, and stir (the liquid will evaporate during cooking). Instead of bread or crackers, serve the dip with an array of vegetables such as baby carrots, endive leaves, radishes, diagonally sliced cucumber, and mini sweet bell peppers for a bit of…


Lemony leek and mushroom soup. So good, hearty and warming, and good for you! Updated my old recipe to use coconut butter and coconut milk. For a vegan version, just use vegetable broth instead of chicken

from NYT Cooking

Winter Vegetable Soup With Turnips, Carrots, Potatoes and Leeks

NYT Cooking: I use the food mill instead of a blender — immersion or regular — because I love the texture of the soup when it’s put through the mill’s coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on. But you can use a blender to purée the soup. The texture will be coarsest — which is what you want — if you use an immersion blender.

from Salt & Lavender

Cauliflower and Leek Soup

Cauliflower and leek soup – a light and healthy meal that is ready in only 40 minutes! Pin for later :)

from Martha Stewart

Perfect Grilled Vegetables

Perfect Grilled Vegetables, LEEKS: "Trim leeks. Halve lengthwise; rinse well. Add to a pan of boiling salted water. Reduce heat. Simmer until slightly softened, 8 to 10 minutes; drain and pat dry. Brush generously with olive oil. Grill, cut sides down, over medium-high heat, with grill covered, until marked and softened, about 6 minutes. Flip; grill until soft, about 3 minutes. Season with salt and pepper."

from Life Made Simple

Leek and Potato Gratin

You're going to love this creamy, cheesy leek and potato gratin! It's got layers and layers of flavor!

from Bon Appetit

Barley Stew with Leeks, Mushrooms, and Greens

Barley Stew with Leeks, Mushrooms, and Greens: - extra virgin olive oil - chopped leeks - 8-ounce container sliced crimini (baby bella) mushrooms - garlic cloves, pressed - minced fresh rosemary - 14.5-ounce can diced tomatoes in juice - pearl barley - vegetable broth - kale